Porchetta
Pork belly wrapped around pork loin, skin shattered like glass.
Timing note: 6 hours
Porchetta
Pork belly wrapped around pork loin, skin shattered like glass.
Timing note: 6 hours
The Key Move
This is the king of roasts
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
The Setup
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
The Mise en Place
4Your prep station before cooking begins
The Protein (0/2)
The Pantry (0/1)
Other (0/1)
My skin is chewy, not crackling.
Ah, the skin is giving you trouble. That usually means it wasn't dried thoroughly before going in, or we didn't create enough tiny openings for the fat to escape and render. Make s…
The pork loin came out dry.
If the loin is dry, you likely pulled it out of the slow cooking phase a bit too late.
Chef's Notes
Pat the pork belly and loin completely dry with paper towels before seasoning to ensure crispy skin.
Allow the porchetta to rest for at least 20 minutes after roasting before carving. This helps keep the meat juicy.
Serve sliced porchetta with crusty bread, a simple arugula salad, and a drizzle of its own rendered fat.
The Method
THE SCORE
Use a razor or needle tool to poke thousands of tiny holes in the skin. Do not pierce the meat.
Why? Fat needs to bubble out to fry the skin.
THE ASSEMBLY
Rub the meat side (not skin) with herb paste. Place loin in center. ROLL the belly around it tightly.
THE TRUSS
Time-sensitiveTie with butcher's twine every inch. It must be tight.
It should look like a solid log. Dry the skin thoroughly. Rub with salt and a pinch of baking soda (helps blistering).
It should look like a solid log. Dry the skin thoroughly. Rub with salt and a pinch of baking soda (helps blistering).
THE SLOW ROAST
Roast at 300°F (150°C) until internal temp is 145°F (63°C). Approx 3-4 hours.
THE BLAST
Time-sensitiveCrank oven to 500°F (260°C). Roast until skin blisters and pops (20 mins).
⚠️ Watch it like a hawk. The difference between "blistered" and "burnt" is 2 minutes.
